卵白(らんぱく)

らんぱく
noun
egg white; albumen
food
See also: 卵黄(らんおう) (egg yolk)
1. egg white, albumen
The clear, viscous liquid surrounding the yolk of an egg, which turns white when cooked. Used in cooking and scientific contexts.
卵白(らんぱく)を泡立(あわだ)てる。
Whip the egg whites.
メレンゲは卵白(らんぱく)と砂糖(さとう)で作(つく)る。
Meringue is made with egg whites and sugar.
卵黄(らんおう)と卵白(らんぱく)を分(わ)けてからそれぞれ調理(ちょうり)する。
Separate the yolk and white, then cook each one.

卵白(らんぱく) is the formal/technical term for egg white.

Forms

卵(らん) (egg) + 白(ぱく) (white). Pairs with 卵黄(らんおう) (egg yolk).

Formal vs everyday

  • 卵白(らんぱく): egg white (formal, used in recipes, food science, medical contexts)
  • 白身(しろみ): egg white (everyday word, literally "white part")

Common collocations

Usage

Most commonly seen in cooking instructions, nutritional information, allergy testing, and food science. In casual conversation, 白身(しろみ) is more natural.

Related Words

Related: 白身(しろみ) (egg white (everyday))
general
Added 2026.2.19 20:10 · Revised 2026.9.2 13:01
11500/11975_ranpaku